Here’s a classic and irresistible recipe for Fluffy Buttermilk Pancakes—light, tender, and perfectly golden every time. These are your dream Sunday morning stack!
🥞 Fluffy Buttermilk Pancakes
Ingredients (Makes ~10 pancakes):
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2 cups all-purpose flour
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2 tablespoons granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 cups buttermilk (well-shaken)
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2 large eggs
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1/4 cup melted butter (plus more for the pan)
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1 teaspoon vanilla extract (optional but delicious)
Instructions:
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Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. -
Mix Wet Ingredients:
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined. -
Combine:
Pour the wet ingredients into the dry. Stir gently just until combined—lumps are okay! Overmixing makes pancakes tough. -
Rest the Batter:
Let the batter rest for 5–10 minutes. This helps the pancakes rise and stay fluffy. -
Cook:
Heat a lightly buttered nonstick skillet or griddle over medium heat. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown. -
Serve:
Stack ’em up and serve warm with butter, maple syrup, fresh fruit, or whipped cream.
Tips for Success:
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No buttermilk? Make a quick substitute: mix 2 cups milk with 2 tablespoons lemon juice or vinegar; let sit 5–10 minutes.
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Add-ins like blueberries, bananas, or chocolate chips can be added directly to the batter or sprinkled on each pancake just after pouring.
Would you like a whole wheat, gluten-free, or protein-packed version next?